Step by step recipe of Ginger chicken recipe Pakistani with photos of each step.

Travel story:

Every summer, we travel to Northern side of Pakistan by car. It’s a 21 hour journey from Karachi to Islamabad. We complete it in 2 days with a night’s rest in Bahawalpur. The beauty of valleys of Punjab, Kashmir and Khyber Pukhtunkhuwa is mesmerizing. The region is so huge you can travel every year and you still can’t explore the whole region. There are always a new and even more majestic places to spend vacation. In winters, we explore Beauty of dry and barren Baluchistan.

My favourite valley is Fairy Meadow near the base of ‘Nanga Parbat’ or Killer Mountain.

Punjabi Ginger Chicken Curry

Punjabi food, often dubbed as North Indian food (Punjab is on both sides of border and it happens to be North of India and Pakistan). So, on the way to Northern Pakistan we go through Punjab. We often order this Punjabi ginger chicken. So, I’m familiar with restaurant style ginger chicken version and I’m posting the recipe of same. Their gravy is thickened; mine is thin but you can dry it by cooking a little longer.

Taste of ginger chicken

As the name denotes, the chicken has strong flavor of ginger which simply boost the taste of curry. You can add less or more ginger to taste. You can also make it in handi, then it’ll be called ginger chicken handi. I used a wok, which is my favourite cooking vessel.

Tip of the day

I’ve used roasted and grounded cumin and coriander in this recipe. I know no one has time to do it every time for each recipe. So, simply combine cumin and coriander by weight. Or take 2 tablespoon cumin and 4 tablespoon coriander in a pan and roast on medium heat until fragrant. Let it cool and then grind it finely. Store in a airtight jar. This powder taste good in all curries, chutneys and chats. I promise, it’ll be all used up in few days.

In a wok, fry chicken in 3 tablespoon oil for 5 minutes on high heat, remove from wok and set aside.

For Ginger Curry

In same wok, take another 3 tablespoon oil and fry onion slices on medium heat for 7-10 minutes until very soft but not brown.

Now, add all spices in the curry and fry for 2 minutes.

Pour tomato puree and fried chicken in the wok. Fry for 5-7 minutes on high heat until tomato water dries and oil separate on the sides of wok.

Now mix yogurt and cook for 3-5 minutes on medium heat until you see a thin layer of oil on top of gravy.

Garnish with ginger, lemon wedges and fresh coriander.

Recipe Notes

-You can also add ½ teaspoon ginger powder in curry if you like very strong ginger flavor.

-Add just ¼ cup yogurt and burn extra water in last step for dry ginger chicken. ----Add 1 tablespoon butter in the last for richer taste. Please check the tip above to know more about roasted cumin and coriander. You can use cumin and coriander but roasted taste better.